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Parsley and Pesto Orzo

Parsley and Pesto Orzo

with green peas and chilli garnish
4.0(46)
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Calories
: 
667 kcal
Protein
: 
24.5g protein
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Celery
  • Lupin
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

170 grams

Dried Orzo

(Contains: Lupin, Egg, Mustard, Soya, May contain traces of allergens, Wheat)

50 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

2 unit(s)

Garlic

1 unit(s)

Chilli

2 sachet(s)

Hello Muscat

(Contains: Celery)

2 unit(s)

Onion

5 grams

Parsley

120 grams

Peas

1 sachet(s)

Green Pesto

(Contains: Milk)

65 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

to taste

Oil

Energy (kJ)2792 kJ
Energy (kcal)667 kcal
Fat27.9 g
of which saturates11.6 g
Carbohydrate80 g
of which sugars12.2 g
Protein24.5 g
Salt4.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Pan with Lid

Cooking steps

PDF
Get Prepped
1
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli lengthways, deseed and finely chop.
  • Roughly chop the parsley (stalks and all).
  • Halve, peel and thinly slice the onion.
Cook the Orzo
2
  • Place a pan over medium-high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
  • Once hot, fry the onion and garlic until softened, stirring occasionally, 4-5 mins. 
  • Add the orzo and muscat along with 400ml water (double for 4p).
  • Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Give it a stir every few mins to prevent sticking.
Finishing Touches
3
  • Once the orzo is cooked, stir through the creme fraiche, peas, pesto, half the cheese and a knob of butter.
  • Stir in half the chilli (use less if you don't like spice) and half the parsley.
  • Cook, stirring to warm through, 1 min.
  • Taste and season with salt and pepper.

TIP: Add a little water if you feel the orzo is too dry.

Garnish and Serve
4
  • Divide your pea and pesto orzo between bowls.
  • Garnish with remaining parsley, chilli and cheese.
Meal right image

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